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Welcome to Grandma's Recipe Box!

This is where you'll find some of the family favorites I've served up over the years, plus some recent additions quickly on their way to becoming favorites. 

Dig in and enjoy! And be sure to drop me an e-mail to let me know how my family favorites fare with you and yours!

(Clicking on the individual recipes/posts offers you a printer-friendly version!)

 

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    Grandma's Recipe Box


    Full index in sidebar. Click recipe titles for full-page versions.

    Sunday
    Feb122012

    Barbecue Chicken Pasta Salad

    Barbecue Chicken Pasta Salad

    Perusing Pinterest on a cold winter day, I came across a BBQ Pasta Salad side dish. Inspired, I decided to make it my own—and make it a meal. The makeover resulted in a taste of summer on a winter evening that I'm sure will be just as tasty come the warm months.

    2 chicken breasts, cooked, cubed and chilled

    8 ounces penne (or similar) pasta, cooked, drained, and chilled

    1/4 cup diced red onion

    1/4 chopped fresh cilantro

    4 ounces shredded cheddar cheese

    1/3 cup sour cream

    1/3 cup light mayonnaise

    1/3 cup barbecue sauce

    salt and pepper to taste

    cilantro for garnish, if desired

    Combine all well. Chill. Serve. Say YUM!

    Serves 4.

    Tuesday
    Jan192010

    BBQ Chicken Pizza

    BBQ Chicken Pizza

    A perfect blend of chicken, sauce and cilantro. (I love cilantro!) I use the deliciously tangy Pomegrante Barbecue Sauce but any barbecue sauce will do.

    Pizza dough

    2 cups Pomegranate Barbecue Sauce or any other BBQ sauce

    1/4 cup chopped cilantro

    1/4 cup diced red onion

    2 cups cooked, diced chicken

    3 cups shredded mozzerella cheese

    Preheat oven to 400 degrees. Press pizza dough onto a greased 16-inch pizza pan. Spread with barbecue sauce, cilantro, red onion, chicken and cheese. Sprinkle a bit of cilantro on top of cheese. Bake 20 minutes or until crust is golden, center is hot and cheese is melted.

    Makes 1 yummy pizza.

    Saturday
    Jan022010

    Berry-Layered Poundcake

    Berry-Layered Poundcake

    In our house, this cake is known as "Christmas Cake" because I always make it for our Christmas breakfast (to go with our Breakfast Pizza). Throughout the years I've varied the berries, depending on what's available, what sounds good at the time. You can also add banana slices to the layers (just be sure to dunk them in lemon juice first so they don't turn brown).

    1 pound cake (homemade or purchased) sliced in three horizontal layers

    1/2 of an 8-ounce container frozen whipped topping

    1/2 of an 8-ounce container fruit-flavored cream cheese (strawberry, pineapple or berry)

    fresh and/or frozen berries of your choosing

    Beat whipped topping and cream cheese together until smooth, using a little more topping if mixture seems too thick to spread easily on cake. On serving plate, place bottom layer of cake. Frost with a third of the whipped mixture; cover layer with some fruit. Add second layer of cake; top with another third of whipped mixture and more fruit over entire layer. Add top layer of cake; frost with remaining whipped mixture and arrange fruit on top.

    Serve within 30 minutes (or fruit juices muck up the cake), carefully slicing vertically.

    Makes six servings.

    Thursday
    Mar302017

    Best Basic Brownies

    basic brownies from scratch

    Over the past three decades or so, I've tried and tweaked more brownie recipes than I can count. They never turn out the way I want. Too dry. Too mushy. Too hard around the edges. Too much trouble. Then along came a recipe that was close and after a few tweaks resulted in just what I hoped for: the best basic brownies. This is my tweaked recipe. It's basic. Which is how I like my brownies. But it goes from basic to BAM! with stir-ins or toppings for non-basic brownie lovers.

    Important note: I live — and bake — at high altitude (6,035 feet). If you live below 5,000 feet, you may get better results with these brownies by lowering the temp to 350 degrees and increasing the bake time 5 minutes or so.

    1 1/3 cup flour

    1 2/3 cups sugar

    3/4 cup baking cocoa

    1/2 teaspoon baking powder

    1/4 teaspoon salt

    1/2 cup butter or margarine, melted and cooled*

    1/4 cup coconut oil, melted and cooled (*OR a total of 3/4 cup butter or margarine if you have no coconut oil on hand)

    2 eggs

    2 tablespoons water

    2 teaspoons vanilla

    optional stir-ins or toppings: chocolate chips, M&Ms, nuts, frosting, etc.

    Preheat oven to 375 degrees. Coat 9 X 13 baking dish with cooking spray.

    In mixing bowl, combine dry ingredients (first five ingredients). Add all the wet ingredients (all remaining ingredients minus the stir-ins/toppings) and stir, stir, stir by hand until well mixed but not overly smooth. Batter will be super thick.

    If opting for stir-ins, this is where you stir them in.

    Pour into prepared pan, spreading the thick batter throughout using the back of the mixing spoon. If adding toppings, add them now.

    Bake 17-20 minutes or until a toothpick inserted comes out slightly sticky. Cool 10 minutes then cut into squares.

    Makes 24 one-inch servings.

    Another option: These are flatter brownies but if you prefer the super thick sort, use a 9 X 9 baking dish and increase baking time 5-10 minutes, checking with a toothpick after 5. Will make fewer (but thicker) treats.

    Another brownie: I do have a super rich, super sweet, not-so-basic brownie recipe, too. Right here.

    Monday
    Jun142010

    Blueberry Cobbler

    Blueberry Cobbler

    Warm fruit dishes topped with vanilla ice cream are among my most favorite of things in the universe. This cobbler, a tweaked version of "Patsy's Blackberry Cobbler" from The Pioneer Woman Cooks cookbook, is one of my very favorite of all. If blueberries aren't your thing -- or if there's a great deal on another fresh or frozen fruit -- take heart in knowing that two cups of any fruit can be substituted for the blueberries.

    1/4 pound (1 stick) butter, melted

    1 1/4 cups plus 2 tablespoons sugar

    1 cup all-purpose flour

    1 1/2 teaspoons baking powder

    1/2 teaspoon salt

    1 cup milk

    2 cups fresh blueberries, rinsed and patted dry

    Preheat oven to 350 degrees. Grease a 3-quart baking dish. In a medium bowl, whisk 1 cup of the sugar with the flour, baking powder, salt and milk. Whisk in the melted butter. Pour the batter into the baking dish. Sprinkle the blueberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the top. Bake for 45 minutes. Sprinkle the remaining 2 tablespoons of sugar over the top and return to oven; bake 10 more minutes.

    Serve warm, topped with ice cream or whipped cream.

    Makes 8 servings.